| 2.5°C Dublin

Moroccan Couscous


Moroccan Couscous

Moroccan Couscous

Moroccan Couscous

Couscous can be quite a bland ingredient, but if you add the right flavours you can transform it into a really wonderful fresh salad option.


7oz/200g couscous

Approximately 14fl oz/400ml boiling water

3oz/75g sultanas/currants

1 small courgette, grated

1 small carrot, grated

16 cherry tomatoes, halved

4 stem spring onions/scallions, chopped

3oz/75g dried apricots, diced

2oz/50g chopped walnuts

Zest and juice of 1 lemon

½ tsp chilli flakes

½ tsp ground cumin

3 tbsps oil

2 tbsps chopped mint

Salt and freshly ground black pepper, to season


Place the couscous in a large mixing bowl and cover with boiling water. Leave to stand for 10 minutes then gently fluff up with a fork and allow to cool down for about half an hour.

Add in all of the remaining ingredients and mix well. Season lightly with salt and black pepper to taste. Store in the fridge until required.

Tips: It is vitally important to use a fork, not a spoon, to fluff up the couscous to ensure that you end up with completely separate grains.

If you wish to add further flavour to the couscous, you could add in some torn lemongrass stalks or thyme sprigs with the boiling water to allow the flavours to infuse into the couscous when refreshing.

Irish Independent